TRADITIONAL CHALLAH

Whether you’re enjoying a slice as part of a Jewish Sabbath dinner or a holiday meal,
or just because it’s totally delicious, this challah is a must-bake recipe. Leftover slices
make scrumptious French toast

HANDS-ON TIME
35 minutes
TOTAL TIME
3¾ hours
MAKES
1 loaf, 16 slices

INGREDIENTS:

• 2 tsp granulated sugar
• ½ cup warm water (100°F/38°C)
• 1 pkg (8 g) active dry yeast (or 2¼ tsp)
• 3½ cups all-purpose flour (approx)
• 1 tsp salt
• ¼ cup liquid honey
• 2 eggs, lightly beaten
• 2 egg yolks
• ¼ cup butter, melted, or vegetable oil
• ¾ cup golden raisins

TOPPING:

• 1 egg yolk, lightly beaten
• 1 tbsp sesame seeds

DIRECTIONS:

1. In a large bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.
2. Using a wooden spoon, stir in 3 cups of the flour and salt; stir in honey, eggs, egg yolks, and butter until soft sticky dough forms.
3. Turn out onto lightly floured surface; knead, adding as much of the remaining flour as necessary to prevent sticking, until smooth and elastic, about 10 minutes.
4. Place in greased bowl, turning to grease all over. Cover and let rise in warm draft-free place until doubled in bulk, about 1 hour.
5. Punch down dough; knead in raisins. Cover and let rest for 5 minutes.
6. Divide dough into quarters; roll each into 18-inch (45 cm) rope. Place ropes side by side on parchment paper–lined large baking sheet; pinch together at 1 end.
7. With pinched end opposite you and starting at pinched end, *move second rope from left over second rope from right. Move far right rope over 2 centre ropes so it’s now second from left. Move far left rope over 2 centre ropes so it’s now second from right. Repeat from * until braid is complete.
8. Tuck ends under braid and pinch to seal. Cover braid with damp clean tea towel; let rise in warm draft-free place until doubled in bulk, about 1 hour.
9. Stir egg yolk with 1 tsp water; brush lightly over dough. Sprinkle with sesame seeds.
10. Bake in 350°F (180°C) oven until golden and loaf sounds hollow when tapped on the bottom, 35 to 45 minutes.
11. Transfer to rack; let cool.

NUTRITIONAL INFORMATION, PER SLICE:

• about 189 cal
• 5 g pro
• 5 g total fat (2 g sat. fat)
• 31 g carb
• 1 g fibre
• 69 mg chol
• 175 mg sodium
• % RDI: 2% calcium, 12% iron, 5% vit A, 35% folate.

TIP FROM THE TEST KITCHEN:

• You can also make challah in the shape of a crown: Roll out risen dough into a single 30-inch (75 cm) long rope. Holding one end in place, wind the remaining rope around the end to form a fairly tight spiral that is slightly higher in the center. Transfer to a prepared pan and continue with the second rise.